Arroz con Pollo (Chicken and Rice)

Serves 4

This classic dish is a favourite amongst families throughout Cuba, think paella without the seafood and you’ll understand the great combination of flavours that combine to create a tender tasty one-pot chicken dish you’ll want to cook time and again!

What you’ll need

  • 3 tablespoons olive oil

  • 500g chicken thighs and/or legs, bone in, skin on

  • Pinch of salt, pepper, cumin for chicken thighs

  • Medium onion, chopped

  • Med pepper, chopped

  • 4 cloves garlic, minced

  • 7oz uncooked long-grain white rice

  • 1-pint chicken stock

  • 1/2 pint tomato sauce

  • Turmeric to colour the rice

  • 1 bay leaf

  • 2 teaspoons dried oregano

  • 2 teaspoons ground cumin

  • Salt + pepper to taste

  • 4oz frozen peas

Method

  • Season chicken thighs with salt, pepper, and cumin. In a large pan, heat 2 tablespoons of olive oil. Over medium-high heat, place chicken thighs in the pan and brown on both sides. Transfer to a plate.

  • In the same pan, add remaining olive oil and sauté onion, garlic and red pepper, stirring frequently, until the onion is translucent and the garlic is fragrant.

  • Add rice, chicken stock, tomato sauce, turmeric, bay leaf, oregano, cumin, salt, and pepper. Bring to a boil. Add chicken. Cover and reduce heat to medium-low.

  • Simmer until liquid is absorbed and rice is tender, about 45-60 min. Add frozen peas, stirring until warm. Fluff rice with a fork, serve and love it!